Fresh Cranberry Coleslaw

Overhead view of pink cranberry coleslaw in a white serving bowl.

Prep Time 25

Cook Time 10

Chill time 30

Total Time 1 5

Servings:10 servings

Author: Lori Rasmussen, My Quiet Kitchen

Cranberry coleslaw is a lightly sweet, tangy, and fresh side dish perfect for the holiday season. It combines everything you love about creamy coleslaw and tart homemade cranberry sauce! Tossed with dried cranberries and toasted pecans, prep is a breeze and it’s make-ahead friendly! Vegan and gluten-free.

Ingredients
US Customary | Metric

Dressing ingredients:

2 cups fresh cranberries - see Notes to sub leftover cranberry sauce
½ cup water plus 2 Tablespoons, divided
4 Tablespoons sugar, divided - if using pre-made cranberry sauce, you only need 2 Tbsp
½ cup raw cashews - see Notes
¼ teaspoon orange zest
2 Tablespoons orange juice
2 Tablespoons lemon juice
2 teaspoons distilled white vinegar
1½ teaspoons fine sea salt
⅛ teaspoon onion powder - optional
black pepper - to taste

For the slaw:

6 cups shredded green cabbage - about 12 oz. or one small head cabbage
4 cups shredded red cabbage - about 8 oz.
1 large carrot - peeled and shredded
¾ cup sweetened dried cranberries
½ cup chopped toasted pecans - optional

Instructions

If using leftover cranberry sauce, skip this step, and add ¾ cup cranberry sauce to the blender in step 2.
Make cranberry sauce: In a small saucepan, combine cranberries, 2 tablespoons sugar, and 2 tablespoons water. Bring to a simmer over medium heat. Stirring occasionally, cook for about 10 minutes, until the berries burst and the mixture thickens. Let cool for a few minutes.
Blend the dressing: In a blender combine cranberry sauce with ½ cup water, 2 Tablespoons sugar, plus the cashews, orange zest and juice, lemon juice, vinegar, salt, and onion powder. Blend on high until smooth and creamy, scraping down the sides of the blender as needed. Add black pepper and taste for seasoning. Add more salt, sugar, or acidity, as desired. Since the dressing will be tossed with a large amount of cabbage, it needs to taste very bold at this point.
Assemble the slaw: Combine the shredded cabbage, carrot, and dried cranberries in a large mixing bowl. Toss with about two-thirds of the dressing. Add the chopped pecans, if using, and add more dressing until the slaw is as creamy as you like.
If you have time, refrigerate cranberry coleslaw for 1 hour before serving (or up to 6 hours). Store leftover slaw in an airtight container in the refrigerator for up to 4 days.

Notes

To use leftover cranberry sauce, you'll need ¾ cup and can skip Step 1 and the related ingredients (2 cups cranberries, 2 Tablespoons sugar, 2 Tablespoons water).

Cashews substitute: raw sunflower seeds may work as a sub here, but I haven't tested any substitutes in this particular dressing.

Make-ahead tip: Shred the veggies and make the dressing up to 1 day in advance. Store the two separately in the fridge, then combine a few hours before serving.

Evenly sized shreds: Use a food processor or mandolin for the most evenly shredded cabbage. I used the standard shredder disc of my food processor for both the cabbages and carrot because I wanted a fine chop. Note that this does cause the cabbage to release more water. If you prefer longer shreds, use the slicer blade attachment for the cabbage and the regular shredder for the carrot only.

Nutrition